Pumpkin Drop Cookies

This time of year when I see pumpkins around I always get excited for fresh pumpkin goodies. Pumpkin bread, pumpkin cake, and pumpkin drop cookies. This is one of my favorite recipes for this time of year. You can use the canned pumpkin but trust me just once try baking up and preparing some fresh pumpkin. Once you try the fresh pumpkin you'll never go back.

Ingredients:

3/4 C Butter softened to room temp

2/3 C packed Brown Sugar

2 large Eggs

1 1/2 tsp Pure Vanilla

1C fresh (or canned) Pumpkin

2 C Flour

1/2 tsp Baking Powder

1/2 tsp Baking Soda

Pinch of Salt

2 1/2 tsp Pumpkin Pie Spice

1 C Chocolate Chips (you can use raisins or chopped dates instead)

Optional: 1 C chopped Walnuts

Directions:

In a large bowl beat together: butter, brown sugar, eggs, and vanilla until light and fluffy. Mix in pumpkin.
Add flour, baking powder, baking soda, salt, and pumpkin pie spice.
Mix everything until well blended.
Stir in chocolate chips (or other add-In's that you have) and nuts, if using them.

Drop by spoonfuls, 2 inches apart, on a cookie sheet lined with parchment paper (trust me once you start using it you will want to use it in all your baking).

Bake in a 375 degree oven for 10-12 minutes or until edges are golden. Remove cookie sheets and carefully pull parchment paper (with cookies still on top) onto a cooling rack

makes about 36 (1 1/2 inch) cookies.

Enjoy!